Chef Terminology & Processes
- Olivia Katrina Lucie Goodenough
- Mar 21, 2017
- 3 min read
Acid - A substance having a sour or sharp flavour. Most foods are somewhat acidic. Foods generally referred to as "acids" include citrus juice, vinegar and wine. A substance's degree of acidity is measured on the pH scale; acids have a pH of less than 7.
Bain Marie – Simply, a water bath. It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food can be cooked in this manner, either in an oven or on top of a range. This technique is designed to cook delicate dishes, such as custards, sauces and savoury mousses, without breaking or curdling them. It can also be used to keep foods warm.
Boning Knife - A thin-bladed knife used for separating raw meat from the bone; its
blade is usually about 6 inches long.
Clarify - To remove sediment from a cloudy liquid, thereby making it clear. To clarify liquids, such as stock, egg whites and/or eggshells are commonly added and simmered for approximately 15 minutes. The egg whites attract and trap particles from the liquid. After cooling, strain the mixture through a cloth-lined sieve to remove residue. To clarify rendered fat, add a little hot water, which is then evaporated over high heat for about 15 minutes. Next, the mixture should be strained through several layers of dry cheesecloth and chilled. The resulting layer of fat should be completely clear of residue. Clarified butter is butter that has been heated slowly, so that its milk solids separate and sink and can be discarded. The resulting clear liquid can be used at a higher cooking temperature and will not go rancid as quickly as unclarified butter.
Dice - To cut food into tiny cubes: between 1/8-inch to 1/4-inch square.
Emulsify - To bind together two liquid ingredients that normally do not combine smoothly, such as water and fat. Slowly add one ingredient to the other while mixing rapidly. This action disperses tiny droplets (colloids) of one liquid in the other. Mayonnaise and vinaigrettes are emulsions. Three styles of emulsion are possible: unstable or temporary; semi-stable, and stable.
Essence/Extract - While the words may be used interchangeably, all essences are extracts, but extracts are not all essences. A stock is a water extract of food. Other solvents (edible) may be oil or ethyl alcohol, as in wine, whiskey or water. Wine and beer are vegetable or fruit stocks. A common oil extract is of cayenne pepper, used in Asian cooking (yulanda). Oils and water essences are becoming popular as sauce substitutes. A common water essence is vegetable stock. A broth is more concentrated, as in beef broth or bouillon. Beef tea is shin beef cubes and water sealed in a jar and cooked in a water bath for 12 to 24 hours. Most common are alcohol extracts, like vanilla. It is not possible to have a water extract of vanilla (natural bean), but vanillin (a chemical synthetic) is water-soluble. Oils, such as orange or lemon rind (zest) oil, may be extracted by storing in sugar in sealed containers. Distilled oils are not extracts or essences. Attar of rose (for perfume) is lard extracted rose petal oil.
Infuse - To steep an aromatic ingredient in hot liquid until the flavour has been extracted and absorbed by the liquid. Teas are infusions. Milk or cream can also be infused with flavour before being used in custards or sauces.
Puree - To grind or mash food until completely smooth. This can be done using a food processor or blender, or by pressing the food through a sieve.
